Parma ham sushi

Name: Parma ham sushi
Yield: 24 servings
Cuisine: Boil
Ingredients: 200.00 g rice arborio; 600.00 ml stock vegetable; 300.00 ml wine dry white; 70.00 g parma ham or pastrami; 70.00 g rocket leaves; 50.00 g parmesan cheese shavings; 0.00 salt and freshly ground black pepper

24 servings

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By Food24 November 03 2009

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Ingredients (7)

200.00 g	rice — arborio
600.00 ml	stock — vegetable
300.00 ml	wine — dry white
70.00 g	parma ham — or pastrami
70.00 g	rocket — leaves
50.00 g	parmesan cheese — shavings
0.00	salt and freshly ground black pepper

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Method:

Place the rice in a saucepan, add 300 ml of the vegetable stock and bring to the boil.
Simmer until all the liquid has been absorbed.
Add the remaining vegetable stock and wine by the ladleful, allowing all liquid to be absorbed before adding the next ladleful.
Simmer until the rice is tender but still firm. Cool for one hour.
Wet your hands and roll the rice into 24 walnut-sized balls.
Flatten slightly and arrange on a tray lined with baking paper. Leave overnight.
Just before serving, top ach ball with a strip of ham, rocket leaf and Parmesan shaving. Season well with salt and pepper.